How it eats
- Flavor: strong. It tastes boldly of the ocean with a pronounced oily richness, almost like a cross between sardine and fresh tuna, with a clean salty finish.
- Texture: Raw, the flesh is soft, almost custardy, and translucent pink; cooked, it firms up into moist, flaky chunks if handled gently, but turns dry and tough the moment it is overdone.
- Cleaning: Rinse the fish in the surf or under the tap, then work on a cool surface with a sharp flexible fillet knife; run the blade along the backbone from head to tail, then lift the fillet, flip, and repeat on the other side. Pull the skin off with pliers if you want skinless, trim away the dark red bloodline and any brown belly meat, and check the pin bones with your fingertip. One 1.5 lb Spanish mackerel yields about 9 to 11 oz of usable fillet meat after trimming.
- Best ways to cook it: Grilled, Pan-seared, Smoked, Blackened
From the beach to the kitchen
Bleed the fish the second it comes out of the water by slashing the gills and letting it pump out, then drop it straight into a slurry of ice and seawater or ice and salt water so the flesh cools fast. Trim the dark bloodline out before cooking because it carries a strong metallic taste that will overpower a mild seasoning. Eat the fillets within 1 to 2 days of the catch, and only keep fish that meet the size rules for the local waters.
Size and bag limits for spanish mackerel are on the Spanish Mackerel page.
What goes best with spanish mackerel
- Cornmeal: Cornmeal gives a Southern style fry crust that holds against the oily flesh.
- Mayonnaise: Mayo based sauces cling to the fillets and tame the strong flavor in a sandwich or grilled presentation.
- Lemon: Lemon is the classic brightener for an oily mackerel and cuts the richness on the tongue.
- Lime: Lime does what lemon does, with a sharper bite that suits tacos and ceviche style dishes.
- Soy sauce: Soy sauce in a quick marinade is one of the best matches for oily fish like this.
- Bacon: Bacon fat matches the rich oils and keeps the flesh moist on the grill or smoker.
- Cajun seasoning: Cajun spice stands up to the bold flavor without losing the fish underneath.
- Old Bay: Old Bay seasons this fish the way coastal cooks expect.
Have something else in mind? Pick your ingredients and compare every fish.
Recipes
Grand Strand Cornmeal Fry
Fried | 25 min | Serves 4
Ingredients
- 1 lb Spanish mackerel fillets, skin on, bloodline removed
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp Old Bay seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups peanut or canola oil for frying
Steps
- Cut the fillets into strips about 1 inch wide and 3 inches long, then pat them dry with paper towels.
- Pour the buttermilk into a shallow bowl and drop the fish in to soak for 10 minutes.
- Mix the cornmeal, flour, Old Bay, salt, and pepper in a second shallow bowl.
- Heat 1/2 inch of oil in a heavy cast iron skillet to 365 F, using a thermometer to hold the temperature.
- Dredge a handful of fish in the cornmeal mix, press the coating on, and lay the pieces away from you in the oil.
- Fry 2 to 3 minutes per side until the crust is deep golden and the flesh flakes, then drain on a wire rack, not paper.
- Serve with lemon wedges and hot sauce on the side.
Tip: Hold the oil between 360 and 370 F so the crust sets fast and the fish does not soak up grease.
Pier Blackened Mackerel
Blackened | 20 min | Serves 4
Ingredients
- 1.5 lb Spanish mackerel fillets, skin off
- 2 tbsp sweet paprika
- 1 tbsp Cajun seasoning
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp unsalted butter, melted
- 1 lemon, cut into wedges
Steps
- Pat the fillets very dry and let them sit uncovered in the fridge for 20 minutes to dry the surface.
- Mix the paprika, Cajun seasoning, salt, pepper, and garlic powder in a small bowl.
- Brush both sides of each fillet with melted butter and press the spice mix on thickly.
- Heat a cast iron skillet over high heat until it just starts to smoke, about 4 to 5 minutes.
- Lay the fillets in the pan and cook 2 minutes on the first side, pressing gently so the crust makes contact.
- Flip carefully and cook 1 to 2 minutes more, then pull the pan off the heat.
- Let the fish rest for 2 minutes before serving with lemon wedges.
Tip: Open a window and turn on the exhaust fan, because blackening creates a lot of smoke.
Soy and Honey Grilled Mackerel
Grilled | 25 min | Serves 4
Ingredients
- 1.5 lb Spanish mackerel fillets, skin on
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic
- 2 tbsp lime juice
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped, for serving
Steps
- Whisk the soy sauce, honey, olive oil, ginger, garlic, lime juice, and pepper in a shallow dish, reserving a few spoonfuls in a separate bowl for basting.
- Lay the fillets in the marinade, flesh side down, for 15 minutes while the grill heats.
- Build a two zone fire on a charcoal grill, hot side and cool side, and oil the grates well.
- Place the fillets skin side up over the hot side and sear 2 minutes to set the crust.
- Slide the fish to the cool side, skin side down, close the lid, and cook another 4 to 5 minutes.
- Baste with the reserved marinade once during cooking, then pull the fish at 130 F internal.
- Rest 3 minutes, sprinkle with cilantro, and serve with extra lime wedges.
Tip: Do not flip the fillets more than once, or the skin will tear and the flesh will fall apart.
Pan Seared Mackerel with Mustard Crust
Pan-seared | 20 min | Serves 2
Ingredients
- 12 oz Spanish mackerel fillets, skin on
- 2 tbsp Dijon mustard
- 1/3 cup panko
- 3 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 lemon, for serving
Steps
- Pat the fillets dry and season both sides with salt and pepper.
- Brush the flesh side of each fillet with a thin layer of Dijon mustard.
- Press the mustard side into the panko so the crumbs stick in an even coat.
- Heat the olive oil in a stainless steel skillet over medium high until it shimmers.
- Lay the fillets panko side down and press gently for 90 seconds to brown the crust.
- Flip carefully, lower the heat to medium, and cook skin side down 3 to 4 minutes more.
- Slide the fish onto plates and squeeze fresh lemon over the top.
Tip: Use a stainless steel pan instead of nonstick so the panko browns instead of steams.
Smoked Mackerel Spread
Smoked | 240 min | Serves 6
Ingredients
- 1 lb Spanish mackerel fillets, skin on
- 2 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1/3 cup mayonnaise
- 4 oz cream cheese, softened
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp hot sauce
Steps
- Rinse the fillets and pat them dry, then rub all over with the salt, brown sugar, and pepper.
- Refrigerate the fillets uncovered for 1 hour to form a light pellicle on the surface.
- Set a small smoker to 180 F using hickory or pecan wood and smoke the fillets skin side down for 2 to 2.5 hours.
- Pull the fish when the internal temperature hits 145 F and let it cool until you can handle it.
- Peel off the skin and flake the meat into a bowl, discarding any bones and dark bloodline.
- Stir in the mayonnaise, cream cheese, dill, lemon juice, and hot sauce until smooth but still chunky.
- Chill for 30 minutes, then serve on crackers or toasted bread.
Tip: Pull a small flake at 90 minutes and taste it, because thin tail pieces finish faster than thick center cuts.
All recipes | Season, lures and limits for spanish mackerel
